Garlic & Herb Cheese with Roasted Pepper Crostini


With New Year's Eve just a few days away, I'm thinking about the perfect nibbles for the celebration. The easier, the better, so I plan on preparing these delicious Garlic & Herb Cheese with Roasted Pepper Crostini. I spread a generous amount of premade garlic & herb cheese spread on a homemade crostini and topped it with a mixture of sliced roasted peppers, shallots, vinegar, and agave syrup as a topping. The creamy cheese is perfect with the marinated pepper mixture. The result is not only a beautiful hors d'oeuvre but one that's delicious. And a perfect way to ring in the new year!


Ingredients for Garlic & Herb Cheese with Roasted Pepper Crostini:


1 container of Alouette Garlic & Herb Spread

1 16 ounce jar roasted peppers, drained and dried

2 tablespoons finely diced shallots

1 tablespoon chopped parsley

1 1/2 teaspoons agave syrup

Crostini

kosher

black pepper

parsley or microgreens for garnish


Time-Saving Tip: Prepare the pepper mixture up to a few hours in advance. Purchase prepared crostini instead of making your own.


Let's see what we need.


We're read to cook.



Sometimes the peppers have some charred skin on them. I like to peel it off, but this is optional. Slice the pepper into a thin strip and transfer them to a bowl. Add the shallots and parsley; give them a good stir. Add the vinegar, and season with salt and pepper; toss the mixture, so everything is well combined.


Spread the Alouette Garlic & Herb Spread on a crostini and top with some of the pepper mixture. I like to garnish each one with microgreens.


They're ready! Alouette Garlic & Herb Cheese with Roasted Pepper Crostini are so delicious. The combination of the garlic and herbs with the peppers and crunch of the crostini is irresistible.


Enjoy!


Garlic & Herb Cheese with Roasted Pepper Crostini


  • 1 container of Alouette Garlic & Herb Spread

  • 1 16 ounce jar roasted peppers, drained and dried

  • 2 tablespoons finely diced shallots

  • 1 tablespoon chopped parsley

  • 1 1/2 teaspoons agave syrup

  • Crostini

  • kosher

  • black pepper

  • parsley or microgreens for garnish

  • Sometimes the peppers have some charred skin on them. I like to peel it off, but this is optional. Slice the pepper into a thin strip and transfer them to a bowl. Add the shallots and parsley; give them a good stir. Add the vinegar, and season with salt and pepper; toss the mixture, so everything is well combined.

  • Spread the Alouette Garlic & Herb Spread on a crostini and top with some of the pepper mixture. I like to garnish each one with microgreens.

  • Time-Saving Tip: Prepare the pepper mixture up to a few hours in advance. Purchase prepared crostini instead of making your own.